I love barbecue. Who does not enjoy a yummy, spicy, smokey, sticky, messy barbecue dinner? Name one person, I DARE YOU…they do not exist. Even if you do not love BBQ ribs, there is something smothered in a tangy sauce that is either smoked, roasted, or grilled that you do love.
I lived in Memphis, Tennessee for 2 years when I was in elementary school and to this day I crave the BBQ of the south. Southerners know how to do it right. There are so many types of barbecue from dry rubs to the traditional barbecue sauce and let’s not even get started on the types of wood chips the professionals dabble with to get the perfect smokey flavor.
I am no barbecue professional, but that is just it…you do not have to be an expert to making some damn good, finger-licking ribs. I grew up watching my dad make ribs this way. My dad does not use a dry rub, he just seasons the meat with salt and pepper because my mom and brother do not handle spicy food well. Feel free to season with just salt and pepper if your palette is not as addicted to spicy food as mine is. Grilling the meat before roasting it in the oven gives it a great charred look and taste.
And the directions below that say wrap the ribs in plastic wrap before roasting them…are not a typo. Like everyone else your first thought when you read the directions will be, “Won’t the plastic wrap melt?” The answer is no, tried and true, my dad has even taken bets on it. For some reason when the oven temperature is less than 350 F the plastic wrap does not melt. Surrounding the plastic wrap in aluminum foil will help ensure all the juices and flavors stay sealed in too. Trust me on this cooking technique.
So enjoy these simple, fall-off-the bone, spicy, tangy BBQ ribs. I am interested to see how many of you take on the challenge of home-made ribs after reading this post.
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
1 pork loin back rib
1 C of your favorite barbecue sauce + extra for dipping
1 t salt
1 t black pepper
1 t garlic powder
1 t cayenne powder
1 t smoked paprika
1 T packed brown sugar
1 t ground mustard
- Preheat grill to 500 F and preheat oven to 300 F.
- Combine ingredients for dry rub in a small bowl and whisk together.
- Cut the pork rib in half to make two half-racks of ribs. Sprinkle 1 tsp of the dry rub seasoning on each side of the ribs and massage into the meat. (Note: If you do not like a lot of spice then omit the dry rub and season the ribs with salt and pepper. They will still taste amazing.)
- Place the ribs with the meaty side down on your grill. Close lid of grill and cook for 4-5 minutes. The temperature of the grill should come down to 400 F.
- While the ribs are getting some nice grill marks, tear two pieces of plastic wrap and aluminum foil (~ 2 ft in length).
- Flip the meat over and cook an additional 5 minutes. Remove the ribs from the grill.
- Coat each side of the ribs with your favorite barbecue sauce (~ 1/4 C per side). I use a basting brush to apply the sauce.
- Then wrap the ribs in plastic wrap first, making sure that there is a good seal. Then wrap in aluminum foil.
- Roast ribs in oven for 2 hours. Remove from oven and let rest 10 minutes. Then peel off aluminum foil and plastic wrap and serve immediately. Serve with extra barbecue sauce if desired.